Cheesy Oven-Baked Meatballs Recipe

These Cheesy Baked Meatballs are an absolute favorite in my house! They’re so flavorful and tender, made with a mix of ground beef, breadcrumbs, cheese, and Italian seasoning. Serve them as a main dish with your favorite pasta, or enjoy them on their own as a delicious appetizer.

Does your family love meatballs as much as mine does? They are such a versatile meal or appetizer. If you enjoy them then you will also want to make these Slow Cooked Meatballs In Chipotle Sauce, or these Cheese Stuffed Meatballs With A Creamy Tomato Sauce.

Why You’ll Love This Recipe

• The combination of seasonings and cheeses makes these meatballs irresistibly tasty.
• With simple ingredients and easy steps, this recipe is perfect for both beginner and experienced cooks.
• Whether you pair them with pasta, tuck them into a sandwich, over zoodles, or enjoy them solo, they’re a hit every time.
• Make a big batch, and you’ll have a hearty meal ready to go whenever you need it.

Equipment Needed

This is a list of the equipment that you will need to make this recipe:

• large mixing bowl
• #20 cookie scoop
• 9×13 baking dish with sides

Ingredients

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

• ground beef
• grated Parmesan cheese
• egg
• salt
• black pepper
• chili flakes – optional
• chopped fresh parsley
• clove garlic, minced
• thyme
• shredded mozzarella cheese
• marinara sauce – premade or make your own. You’ll find my recipe in this Chicken Rollatini Recipe. It’s easy to make!

How to Make These Cheesy Baked Meatballs

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.

1. In a large bowl, combine the ground beef, Parmesan cheese, salt, chili flakes, parsley, pepper, thyme, garlic, and egg. Mix well with
   your hands.

2. Use a cookie scoop to measure out the meat, and then shape it into a ball with your hands.

3. Place the meatballs in a baking dish and bake for 15 minutes. Then flip the meatballs and bake for another 10 minutes.

4. Tip with the sauce and cheese and return to the oven until the cheese is melted and golden brown. Garnish with fresh parsley and basil.

What To Serve With This Dish

These meatballs go great on top of a bed of spaghetti noodles. I like to pair it with a side of this Cheesy Cheddar Pull Apart Bread and a side salad like this Copycat Panera Greek Salad.

Substitutions and Additions

• Ground turkey or chicken can be used instead of ground beef for a lighter option.
• If you’re looking for a vegetarian alternative, try using a plant-based ground meat substitute.
• Swap out marinara sauce for Alfredo sauce or pesto for a different flavor profile.
• Add diced onions or bell peppers to the meat mixture for extra texture and flavor.

How To Store

Storage – Store leftovers in an airtight container in the fridge for 3-4 days.

Freezing – These meatballs can also be frozen for up to 3 months in an airtight container or freezer-safe bag.

Reheating – To reheat, bake at 375° Fahrenheit for about 20 minutes, or until warmed through. Alternatively, you can microwave them on a microwave-safe plate for 1-2 minutes.

Sandra’s Pro Tips

• For evenly sized meatballs, a cookie scoop is your best friend! I found the #20 scoop works best.
• Don’t overcrowd your baking dish—space the meatballs out slightly so they cook evenly.
• I prefer to grate my cheese because it melts so much better.
• If you’re low on time, make the meatballs in advance and freeze them raw. Then just bake them straight from frozen when you’re ready to enjoy. Just add an additional 10 minutes to the baking time if they are frozen.

FAQs

Do you have questions about this baked meatball recipe? Here are the answers to the most commonly asked questions for this recipe.

Other Delicious Meatball Recipes You May Enjoy

• baking dish 9″ x 13″

• #20 scoop

• mixing bowl

• 1 lb ground beef
• 1 cup Parmesan cheese grated
• 1 egg
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili flakes optional
• 1 tbsp fresh parsley chopped
• 1 clove garlic minced
• 1 tsp thyme
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce pre-made or homemade

Prepare Meatball Mixture

• In a large mixing bowl, combine the ground beef, Parmesan cheese, salt, chili flakes, parsley, pepper, thyme, garlic, and egg. Mix well with your hands until the ingredients are incorporated.

Top Meatballs

• Remove the dish from the oven, cover the meatballs with marinara sauce, and sprinkle with mozzarella cheese over the meatballs.

Serve

• Garnish with fresh parsley or basil leaves. Serve hot, with mashed potatoes, pasta, zoodles or rice if desired.

Helpful tips: 

• The #20 scoop yields about 3 Tablespoons. 
• Place the mixture in the refrigerator for about 20 minutes if the meat is too soft or sticky. This will help hold its shape when baking. 
• If you don’t have mozzarella, you can use provolone, gouda or fontina for a more intense flavor.
• You can make the meatballs in advance and freeze them raw. Then just bake them straight from frozen when you’re ready to enjoy. Just add an additional 10 minutes to the baking time if they are frozen.
• For a low-carb option, replace the breadcrumbs with a keto friendly alternative like pork rinds or homemade low carb breadcrumbs. 

For homemade Marinara Sauce (photos are in this Chicken Rollatini Recipe).  This will make about 3 cups of sauce. 

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon orgegano
• 1/8 teaspoon red pepper flakes
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 2 Tablespoon fresh basil, chopped

Instructions: 

1. Heat 1 tablespoon of oil in a medium-sized saucepan over medium heat. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes. Cook stirring until fragrant.

2. Stir in tomatoes and tomato paste, and increase heat to high. When ingredients get to a boil, reduce the heat to medium-low and simmer for about 20 minutes. Season with salt and pepper.

Calories: 252kcal | Carbohydrates: 3g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 771mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 2mg

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.